Barley and Freekeh Salad


½ cup barley, cooked

½ cup freekeh, cooked

1 beetroot, steamed then peeled and diced

½ cup pumpkin, steamed and diced

1 cob corn, steamed then kernels removed

½ cup mixed fresh herbs, chopped

2 tbls toasted sunflower seeds, sprinkled with 1 tsp tamari

1 tsp sumac

1 lemon, juiced

1 tsp balsamic vinegar



 In a large bowl toss all ingredients together except the beetroot. Transfer to a serving dish and sprinkle beetroot over the top, serve warm or room temperature.